Just over a year ago, I was totally excited about the news that we were going to be treated to a NEW series of Twin Peaks and I made cherry pie to celebrate. This week it finally aired and I felt that this deserved another celebratory cherry dessert in its honour! I have to say that I sat sort of baffled through Parts 1 & 2 twenty years on and seeing the Log Lady giving words of wisdom from her log, revisiting the Black Lodge and seeing Agent Cooper morphed into a Native "Bob" American, it was pure David Lynch! I won't say much more in case there are any of you who haven't had chance to watch it yet...but my guess is that we'll remain as confused as we did when the very first series aired all those years ago!

So this week, I treated us to a mini cherry galette. Perfect for two people to share, I make it in my mini skillet and to be honest, anything that's served in a mini skillet gets my vote for total cuteness. Whereas the galettes I've made previously have been with a sweet shortcrust pastry, this is made with puff pastry - but either pastry works for this recipe if you prefer one over the other.

The cherries are mixed with lemon, vanilla and sugar and taste just divine. I could just enjoy spoonfuls of the mixture and it's a challenge to stop eating it and actually put it into its pastry circle. When they come out from the oven, they are even more heavenly and have a wonderful aroma! The juice oozes out of them and they soften during the baking.

Since they're producing all this juice, the bottom of the pastry does go soggy - although I actually quite like that - so you do want to eat it straight from the oven as you can forgive it when it's soaked in the warm juices. And when you cut into it the juices do run out so you want to make sure you capture them. My little boy wouldn't eat cherries until he tried this pie!

This galette is perfect whether you're sat watching it in front of Twin Peaks imagining you're in the Double R diner with a cup of damned fine coffee or sharing it with two spoons and a loved one after dinner. It's comfort food at its best and showcases the beautiful cherries that are coming into season!

And if you are watching the new series, I'd love to know what you think about it!?! xoxo

mini cherry galette

serves 2

ingredients

170g pitted cherries (I punnet)

250g ready-made puff pastry (you won't need the full amount)

30g sugar

1 tsp lemon zest

juice of a half lemon

1 tsp vanilla extract

1 egg

I used a mini 6 inch skillet pan but you can just make this on a baking tray if you prefer - place a piece of greaseproof paper on the baking tray and ensure you fold up the sides to the pastry to enclose all the fruit before baking

method

Preheat the oven to 180 degrees (fan)

Cut a disc of greaseproof paper to fit the bottom of your skillet pan

Roll the puff pastry out and cut out an 8 inch circle (based on my 6 inch skillet pan)

Pop the greaseproof paper into the skillet and then gently lay the pastry over the top - it should come up the sides of your pan which is what you want

Pit your cherries with a cherry stoner or cut them in half and remove the pips

Put the cherries into a bowl with the sugar, lemon zest, lemon juice and vanilla

Mix them thoroughly

Spoon the cherry mixture into the middle of your pastry disc and spread it out evenly

Fold the edge of the pastry circle back over the edge of the cherry mixture (see my cover photo if in doubt)

Crack the egg in a separate bowl and whisk lightly to combine

Brush the beaten egg over the visible pastry

Bake in the oven for around 20 mins - you want the pastry to be golden brown

This is best served warm from the oven - when you cut into it, the juices will leak out so make sure you capture them!